Discrimination between arabica and robusta coffees using hydrosoluble compounds , is the efficiency of the parameters dependent on the roast degree?
Los cafš tipo arb̀ica y robusta son las especies ms̀ importantes. El primero tiene un alto valor comercial y, en general, caracters̕ticas sensoriales ms̀ favorables. Son necesarios mťodos analt̕icos para diferenciar ambas luego del tostado. En esta investigacin̤ se analizaron mezclas con distintas...
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| Online Access: | Discrimination between arabica and robusta coffees using hydrosoluble compounds , is the efficiency of the parameters dependent on the roast degree? |
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| 022 | |a 2306-5710 | ||
| 040 | |a CO-BoINGC | ||
| 041 | 0 | |a eng | |
| 245 | 1 | 0 | |a Discrimination between arabica and robusta coffees using hydrosoluble compounds , is the efficiency of the parameters dependent on the roast degree? |
| 246 | |a Discriminacin̤ entre los cafš tipo arb̀ica y robusta usando compuestos hidrosolubles : <U+00BF>la eficiencia de los parm̀etros depende del grado de tostado? | ||
| 264 | |a Bogot ̀(Colombia) : |b Revista VirtualPRO, |c 2017 | ||
| 520 | 3 | |a Los cafš tipo arb̀ica y robusta son las especies ms̀ importantes. El primero tiene un alto valor comercial y, en general, caracters̕ticas sensoriales ms̀ favorables. Son necesarios mťodos analt̕icos para diferenciar ambas luego del tostado. En esta investigacin̤ se analizaron mezclas con distintas proporciones de arb̀ica/robusta tostadas a tres grados. | |
| 650 | \ | \ | |a Agroindustria |
| 650 | \ | \ | |a Caf-̌mercadeo |
| 650 | \ | \ | |a Industria del caf̌ |
| 650 | \ | \ | |a Procesamiento del caf̌ |
| 650 | \ | \ | |a Agro-industry |
| 650 | \ | \ | |a Coffee - Marketing |
| 650 | \ | \ | |a Coffee industry |
| 650 | \ | \ | |a Coffee - Processing |
| 650 | \ | \ | |a Caf̌ |
| 650 | \ | \ | |a Tostado de caf̌ |
| 650 | \ | \ | |a Caf ̌robusta |
| 650 | \ | \ | |a Caf ̌arb̀ica |
| 650 | \ | \ | |a Mezclas |
| 650 | \ | \ | |a Diferenciacin̤ |
| 650 | \ | \ | |a Control de calidad |
| 650 | \ | \ | |a Fraccin̤ hidrosoluble |
| 650 | \ | \ | |a Coffee |
| 650 | \ | \ | |a Coffee roasting |
| 650 | \ | \ | |a Robust coffee |
| 650 | \ | \ | |a Arabica coffee |
| 650 | \ | \ | |a Mixtures |
| 650 | \ | \ | |a Differentiation |
| 650 | \ | \ | |a Quality control |
| 650 | \ | \ | |a Water-soluble fraction |
| 700 | \ | \ | |a E. Dias Rafael C. |
| 700 | \ | \ | |a Benassi Marta de T. |
| 700 | \ | \ | |a Molecular Diversity Preservation International (MDPI) |
| 856 | |z Discrimination between arabica and robusta coffees using hydrosoluble compounds , is the efficiency of the parameters dependent on the roast degree? |u https://virtualpro.unach.elogim.com/biblioteca/discriminacion-entre-los-cafes-tipo-arabica-y-robusta-usando-compuestos-hidrosolubles-la-eficiencia-de-los-parametros-depende-del-grado-de-tostado- | ||